BLT Salad with Peaches, Blue Cheese & Roasted Potatoes

Tuesday was an all outta sorts kinda day. I have been dealing with a personal matter which is eating away at my positive brain matter and leaving me with nothing but grouchy. When I get this way I try my best to stay on the positive side, but sometimes a good wallow in the grouchy, grumpy side of life is advisable. At the end of the day I went to bed early with a headache (the kind where you've gritted your teeth all day long and now your head wants to fly off your head). But before that, I made some comfort food as a part of our dinner.

We were scheduled to have Monte Cristo sandwiches and fries, but I wasn't feeling it. Instead, it was salad time. :)

BLT Salad with Peaches, Blue Cheese & Roasted Potatoes
* 5 medium red-skinned potatoes, diced
* 3 Tbsp olive oil
* 12 slices bacon, cooked to crisp
* 2 peaches, thin sliced
* 4 Roma tomatoes, diced
* 2 tsp maple syrup
* 1/2 tsp apple cider vinegar
* 10 cups Spring Mix Lettuce (I used Artisan, which is my new favorite lettuce)
* 1/2 c. crumbled blue cheese

Heat olive oil over medium heat in large saute pan. Add potatoes, sprinkle with salt, and cook, turning occasionally until browned on all sides and cooked through.
In a medium bowl, mix together peaches, tomatoes, vinegar, and maple syrup. Toss to blend very well and set aside.
Divide the roasted potatoes on your dinner plates, I created of potatoes to act as a bowl of sorts for the lettuce. Divide the lettuce, and top with the tomato-peach mixture. Sprinkle bacon and blue cheese liberally over each, and then serve.

This can make 4 servings, but I made 3 larger servings, with one set aside for lunch today.